“About the Moyer House The elegant old Moyer House has spent more than 100 years overseeing the life and development of one of Oregon’s oldest pioneer communities.
John M. Moyer, born in 1829, came west with his friend, George F. Colbert, in 1852. The two young men, both carpenters by trade, began building houses in the area around Brownsville, and Moyer soon had a job building a house on Blakely Avenue for Hugh L. Brown, after whom Brownsville was later named. In 1857 John Moyer married Mr. Brown’s daughter, Elizabeth, and in time the two bought a farm and some lots in Brownsville. Later, Moyer owned, or had interests in, a sash and door factory, the Brownsville Woolen Mills and the Bank of Brownsville. He was also the town’s first mayor, and served on the school committee.
Because of their business and civic involvements, the Moyers entertained frequently, so eventually felt the need for a new house. The property they selected covered seven acres, extending toward the Calapooia River and Brownsville’s present City Park.
Using plans he had drawn himself, lumber milled in his sash and door factory, and with the help of his longtime friend, George Colbert, J.M. Moyer built his elaborate new house in 1881, with extreme attention to detail.
The Italianate style house replaced the Moyers’ smaller home nearby. Moyer did much of the work himself, and is said to have handpicked all the lumber for its construction. The house also boasted wooden Venetian blinds, with the slats produced in Moyer’s sawmill.
Twelve-foot ceilings, a while Italian marble fireplace and carved walnut banisters decorated the inside, while elaborate trims and heavily bracketed cornices adorned the Italianate exterior. Landscapes and scenes in oil were painted on walls and window transoms. On the ceilings of several rooms were floral designs, said to have been painted by an itinerant Italian artist, while great medallions made of wood were constructed to hold the light fixtures.
John and Elizabeth Moyer lived together in the house until his death in 1900. Elizabeth Moyer continued to live there after her husband died until her death about 1920, when the house and furniture were sold to Harry Thompson, the local banker.
Mrs. Thompson had the house remodeled, and when the Thompsons solid it some years later, the furniture was sold separately.
During the 1930s and 1940s the house was converted to apartments, and much of the original work was covered with paint and wallpaper.
In 1963 the Linn County Historical Society acquired the house with a grant of $7500 from the Hill Foundation and donations from others. Restoration began immediately, and continues to this day. The house now belongs to Linn County and is designated as a museum, under the care of the Parks Department and a devoted group of volunteers.”
|Street address: 204 N Main St Brownsville, OR USA 97327 http://www.waymarking.com/waymarks/WM5YDM_Moyer_John_M_House__Brownsville_OR|
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high to high heat (depending upon your cooktop, especially if it’s electric) until mixture boils. Boil, stirring constantly, for 1 minute. Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix half the boiled mixture with the egg yolks. Then put the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly. Remove from heat and add butter.
Grate 1 lemon and add the grated peel, together with the juice of 1-1/2 lemons. Mix thoroughly.
Pour into the cooled, baked piecrust. Put the meringue (recipes follow) on the filling while the filling is hot to prevent weeping, and seal meringue to edge of pastry. Bake in a 375°F oven 10 to 12 minutes or until nicely browned.
Have egg whites at room temperature. Beat egg whites and cream of tartar with electric mixer on high until soft peaks form. Gradually add sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in vanilla. Bake at 375°F 10 to 12 minutes or until lightly browned.
Generally speaking, the proportion of sugar to egg whites is 2 to 1 (e.g., for a 4-egg meringue, use 8 tablespoons of sugar; vanilla and cream of tartar can remain the same).
Also, remember that meringue pies cut better with a wet knife blade.
For a single-crust pie
Place the Crisco in a bowl. Over it, pour 1 cup of the flour and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until somewhat mixed. Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. The less you work the dough, the better the pastry.
Form pastry into a ball of dough, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that’s okay) to a thickness of about 1/8 inch and 1 inch wider than pie pan. Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper. (If any little tears in the dough result, it’s okay, just pinch it back together.) Trim dough to a 1-inch overhang, then turn under to make an edge. You can put a fancy crimp in the edge at this point, if you wish.
For a pre-baked pie shell, prick bottom and sides of pastry with a fork to allow steam to escape (those pie pans with the holes in them are good for this purpose), and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned.
For a two-crust pie, simply double this recipe. http://www.texascooking.com/features/marchlemons.htm
I found some old pictures of the Pendleton roundup! Love all the original indian beading!
Bead artists of the Plateau freely expressed their creativity with whimsical floral and pictorial designs on the surfaces of small handbags. Using bright, contrasting colored beads, artists created all the details of leaves, veins, petals, and stems with great accuracy. Adding to the complexity of the design, frequently the artists fill in the background with beads in a contour pattern that follows the main motif. Such fancy purses are still made and worn by women today in parades and on special occasions. These bags, which date to the early 1900’s to 1920s, were made by artists Nez Perce artists, Plateau artists, Shoshone artists, and Klickitat artists.
Montana is having an event!! Read all about it………….
That’s right – we are going BIG time! The White Barn will be stuffed full and 10 Acres of this:
First come first serve – we will be assigning spots asap – Barn is already full of vendors, and the field is half way there. Food, wine & beer vendors are already assigned too…but there are still spots available, and they are all excellent spots. You can bring your camping digs and build your empire out in the field – make it your own, camping is not a requirement but.. it does sound fun! Saturday will be an evening event 4 – 8 (by candlelight, chandeliers, and battery operated camping thingies lol!) and all day Sunday 9-5. Everyone is welcome to join us – we encourage all antique stores to join us and build your own area in the field as a group. It will be fun!! Email us below by filling out the form and submitting it for any questions, or to reserve your spot, its only 100 bucks for a 10 x 20 ish space or call 547-1-747-3185 ask for Penny.
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